MAKE THE BALSAMIC GLAZE:
In a small pot, combine the honey (kneading the packets before opening) and balsamic vinegar. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, whisking frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume and has a syrup-like consistency. Remove from heat and set aside to cool.
PREPARE & GRILL THE PEACHES:
Halve and pit the peaches. Place in a bowl. Drizzle with olive oil and turn to coat. Grill the halved peaches 3 to 5 minutes per side, or until charred and softened. Transfer to a serving dish.
ASSEMBLE THE DESSERT:
Pick the leaves off the stems of the small bunch of mint; discard the stems and roughly chop the leaves. Serve the grilled peaches topped with the balsamic glaze, mascarpone, almonds, and chopped mint leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 53 (51%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16mg||5 %|
|Sodium 48.9mg||2 %|
|Potassium 190.7mg||5 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.4g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 104
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